Friday, June 18, 2010

Mung Bean/Moong Daal Dosai-Crepe


Mung (moong) beans are small, cylindrical beans with a bright green skin. In ayurvedic cooking, they are

used whole or, more commonly, split and hulled. Split and hulled mung beans are small and yellow and

called mung (moong) dhal. You can find Mung Bean in the Asian Indian Store or in International food

section in your grocery store. Mung beans offer 14 gms of protein per cooked cup and a good source

of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and

copper, and are a good source of folate.

This is a very easy to prepare and very nutritious breakfast dish. Good for vegetarians looking for a high

protein food, growing children, pregnant women and people looking for low glycemic diet.

Prepartion Time – 20 minutes

Cooking Time – 25 minutes

Makes – 8 Dosas


Mung Bean(hulled yellow one) – 1 cup

Ginger – 1 inch piece

Green chili – 2 or to taste

Asafoetida – a pinch

Salt – 1 tsp or to taste

Onion – 1 chopped to fine pieces


Oil – 4 tsp


1) Soak mung bean for 3-4 hours.

2) Rinse, drain and add ginger, green chili, asafoetida, salt and just enough water and

grind to a fine paste.

3) To this paste add enough water and chopped onions, this should be slightly thinner

than a pancake batter.

4) Heat a iron griddle and once it is hot go to step 5

5) Take a ladle full of batter and make a circle and pour 1/2 tsp of oil around it, you

can increase the quantity of oil if you want a greasy dosai.

6) Cook on medium heat and once it is well cooked, flip it and cook the other side.

7) Serve hot with sambhar or chutney of our choice.



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